Toss 6 pounds of chicken drumettes with 1 cup of the prepared sauce, and then divide them between the two baking sheets. Bake the chicken for 30 to 25 minutes or until opaque. Halfway through cooking, turn the chicken over.

Remove the chicken from the oven, and toss it with an additional 1/2 cup of the prepared sauce. Serve the remaining sauce on the side for dipping. This recipe makes eight servings. The sauce can be made ahead and refrigerated for up to two weeks if desired.